Mint chip is one of my favorite flavors of ice cream (always green though, never white!) and swirl cupcakes are my new favorite style of cake products so I knew they would form a happy union together. This recipe is very minty but stops far short of being tooth-paste flavored.
Yield: 12 cupcakes; Prep Time: 20 minutes; Cook Time: 25 minutes
cupcake ingredients
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 2 eggs
- 2.5 tsp mint extract
- 1 1/2 cups all-purpose flour
- 1 3/4 tsp baking powder
- 1/4 cup milk
- 1/4 cup mini chocolate chips
- 5-10 drops green food coloring (adjust as needed to achieve a “mint green” color)
directions
- Preheat your oven to 350 degrees Farenheit. Prepare a cupcake tin with 12 liners.
- Whisk together flour and baking powder in a medium bowl and set aside.
- In a large bowl, cream together butter and sugar.
- Beat eggs into butter-sugar mixture one at a time.
- Stir in mint extract.
- Fold dry ingredients into the wet ingredients.
- Carefully stir milk into batter until smooth.
- Divide the batter into two bowls. Add mini chips to one bowl and food coloring to the other.
- Fill each liner halfway with white chip batter. Top with green batter. Use a clean toothpick to swirl the two sides together.
- Bake for 20-25 minutes until cake springs back to the touch.
for frosting
- 1/2 cup butter, softened
- 2.5 cups powdered sugar
- 2 tsp mint extract
- 4 oz semi-sweet chocolate chips, melted
Use a mixer to cream together butter and sugar. Beat in extract and melted chocolate until smooth. Wait until cupcakes have cooled completely to frost. Extra frosting can be kept in a covered container in the fridge for up to 2 weeks.